Preheat oven to 350 degrees.
3/4 cup walnuts
3/4 cup all purpose flour
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, cold
2 Tbs. ice water
2 cans Oregon Dark Sweet Cherries,well drained (reserve 1/2 cup syrup)
1 Tbs. sugar
1 Tbs. cornstarch
8 ounces semisweet chocolate
1/2 cup heavy whipping cream
In a food processor fitted with a metal blade, grind walnuts finely. Place on a baking sheet and toast in oven for 10 minutes. Remove and let cool.
Retrun walnuts to processor, adding flour, salt, cinnamon, nutmeg and brown sugar. Pulse to combine.
Cut butter into small pieces. Add to food processor and pulse until mixture resembles coarse crumbs. Add ice water and pulse until the mixture holds together when pressed between two fingers. Turn dough onto a piece of plastic wrap. Form into a disc and refrigerate for one hour or over night.
Meanwhile, wisk together sugar and cornstarch. Add to reserved syrup and heat until thickened and clear. Let cool.
When ready to prepare tart, preheat oven to 350 degrees. With floured fingers press dough evenly onto the bottom and sides of an 11 inch tart pan with a removeable bottom. Bake for 25 minutes or until edges are lighly browned. Remove to a rack to cool.
In a small saucepan over low heat, melt the chocolate with the cream. Stir until well combined and smooth. Cool Slightly.
Pour into baked crust and smooth the surface. while the chocolate layer is still soft, lightly press the cherries down into the surface in concetric circles. Spoon cherry glaze over the top. Let stand until completely cool. Dust with powdered sugar if desired.Tags: cherry, Chocolate, Tart, walnut